Part 1 (20 min)
Defrost chicken in microwave (1). Fill a large pot to 3/4 full with water (2), set on high heat (3), cover and wait for water to boil (4). The water will take a while to boil so prepare the following: measure out the penne pasta (5) (you may want to set it aside in a small bowl so you can reuse the measuring cup); combine flour and the oregano in another bowl (6); measure out the amount of marsala wine (7). The chicken should be done defrosting by now. Slice the chicken breast down the middle so they are about half inch in thickness (8). Coat the chicken with the flour (9) and transfer them to another bowl if there’s no room in the flour bowl.

Part 2 (15 min)
The water should be boiling now. Once the water is boiling, open the lid (1). Add the penne to the boiling water (2). Sprinkle salt for 5 seconds (3). Cook for 8 minutes (check the instructions on your dried penne package) and stir with a laddle once in a while (4). Once the penne is cooked, turn off the heat, use the laddle to transfer them to a bowl set beside the pot (5) (this may take a while but I find it is easier and safer than to try to dump water from a heavy and hot pot). Shock them in cold water twice to stop the cooking process (6).

Part 3 (25 min)
Pour olive oil (be more generous than usual) in the saucepan (1) and turn on the low heat. Dice the garlic and slice up the mushrooms (2). Add the mushrooms and garlic to the saucepan (3) and cook them for 5 min. Push the mushrooms to the sides of the saucepan, then add the chicken to the middle of the saucepan (4). Turn up the heat to medium (5) and cook chicken for 10 min (beware the chicken may want to stick to the pan, you may want to add a bit more olive here). Add the marsala wine (6) and the cream (7) and stir it for a few seconds (8). Cover and simmer on low heat for 5 to 10 min to reduce the mixture to a marsala cream sauce (9).

Serve with salt and pepper. I hope you enjoy this elegant chicken marsala recipe.